This is a filling and protein-rich Mediterranean-style salad, full of flavor from salt cod, mixed herbs and ripe tomatoes. The tomatoes are a key ingredient -- make sure to use the sweetest, ripest ones available.

More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.